4 Large eggs (separated)
1 teaspoon of finely grated lemon rind
2 tablespoons lemon juice
5oz icing sugar
3oz plain flour
1/2 teaspoon baking powder
Ingredients for Filling
2 teaspoons powdered gelatine
2 tablespoons cold water
1 pint double cream
2 tablespoons caster sugar
2 tablespoons Kirsch
14oz can pineapple
3oz grated butter choc
Bake the cake
Grease 8 inch cake tin.
Whisk the egg yolks, sugar, lemon rind and
juice together until light and creamy.
Whisk the egg whites until they form stiff
peaks and then fold them into the egg yolks
Sieve the flour, cornflour and baking powder
and fold into the cake mixture
Turn mix into the prepared tin and bake for
about 30 minutes on Gas Mark 4
Leave to cool and then horizontally into three
Prepare the filling
Sprinkle the gelatine over the cold water
in a basin and leave to soften for five minutes.
Stand the basin over a pan of boiling water
for five minutes until dissolved. Remove from the heat and allow to cool slightly.
Lightly whip 2/3rds of the cream and beat in
the gelatine, sugar and Kirsch.
Fold in the pineapple and chocolate
Put the filling on one side and leave until
Re-assemble the cake
Spread each layer of the sponge evenly and
reassemble the cake. Whip the remaining cream and pipe on top of the cake and decorate.
Chill for one hour before serving